PINEAPPLE REFRIGERATOR CAKE
This is a very old recipe from "Spry" that I added to my recipe box over 20 years ago. It is a little time consuming, but worth it.
Provided by Karen..
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Sift flour, sugar, soda and salt into a mixing bowl.
- Add lemon rind and drop in shortening.
- Add pineapple juice and vanilla.
- Beat 200 strokes or 2 minutes.
- Add egg whites and beat 200 more strokes.
- Bake in two greased 8 inch square pans at 360* (yes, 360) for 25- 30 minutes.
- Chill layers and then split each in half horizontally.
- Spread pineapple filling onto each layer and cover top with whipped cream.
- Refrigerate several hours before serving.
- Pineapple filling: Mix sugar, cornstarch and salt in top of double boiler.
- Add lemon juice and rind and mix well.
- Add beaten egg yolks, pineapple juice and butter and blend.
- Place over boiling water for 15 minutes or until thick.
- Whipped Cream: Beat heavy cream with sugar until light and fluffy.
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balloonTD900
[email protected]This cake was a little too sweet for my taste. I think I'll try it again with less sugar next time.
Bianca Hines
[email protected]I've made this cake several times now and it's always a success. It's so light and fluffy, and the pineapple filling is the perfect amount of sweetness. I highly recommend this recipe!
Iceis Mckenzie
[email protected]This is one of my go-to recipes for summer parties. It's so easy to make and always a crowd-pleaser. I love the combination of pineapple and cream cheese. Yum!
Divina Molina
[email protected]This pineapple refrigerator cake was a hit at my last potluck! I followed the recipe exactly and it turned out perfectly. The cake was moist and flavorful, and the pineapple added a delicious tropical twist. I'll definitely be making this again!